Ah! You’re looking for Saffrans Toscakaka — a Swedish treat that combines the warm, aromatic flavor of saffron in a soft cake base with a crunchy, caramelized almond topping. 🍰✨
Here’s a classic recipe for a Swedish Saffron Toscakaka:
🌟 Saffrans Toscakaka (Saffron Almond Cake)
Servings: 8–10
Prep time: 15 minutes
Cook time: 25–30 minutes
Total: ~45 minutes
🧂 Ingredients
Cake:
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100 g (½ cup) unsalted butter, melted
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1 pinch saffron threads (or ½ teaspoon powdered saffron)
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2 eggs
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1 cup (200 g) sugar
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1 tsp vanilla extract
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1 ¼ cups (150 g) all-purpose flour
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1 ½ tsp baking powder
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½ cup (120 ml) milk
Topping (Tosca):
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50 g (3 ½ tbsp) butter
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½ cup (100 g) sugar
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2 tbsp heavy cream
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2 tbsp honey
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½ cup (50 g) sliced almonds
👩🍳 Instructions
1. Preheat oven
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Preheat to 350°F (175°C).
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Grease and line a 9-inch round cake pan with parchment paper.
2. Prepare saffron
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Crush saffron threads in a small bowl with a teaspoon of sugar to release flavor.
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Mix with melted butter and milk.
3. Make the cake batter
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In a large bowl, whisk eggs and sugar until light and fluffy.
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Stir in saffron-butter mixture and vanilla extract.
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Sift in flour and baking powder. Fold gently until just combined.
4. Bake the cake
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Pour batter into prepared pan.
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Bake 20–25 minutes until a toothpick comes out clean.
5. Make the Tosca topping
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In a small saucepan, melt butter over medium heat.
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Add sugar, cream, and honey. Stir until sugar dissolves.
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Bring to a gentle boil for 1–2 minutes, then remove from heat.
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Stir in sliced almonds.
6. Add topping and bake again
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Spread almond topping evenly over the baked cake.
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Return to the oven for 5–8 minutes until golden and bubbly.
7. Cool and serve
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Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
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Serve slightly warm or at room temperature — perfect with coffee or tea!
🍴 Tips
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Saffron: Crush saffron threads with a bit of sugar to really release the flavor and color.
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Almond topping: Watch carefully in the oven; it can burn quickly.
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Make it extra festive: Add a dusting of powdered sugar just before serving.
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Storage: Keeps well in an airtight container for 2–3 days.
If you want, I can also give a lighter, fluffy version that’s closer to a sponge cake while keeping that classic saffron-almond topping.
Do you want me to do that?
